- Author: Dawn Peters, UC Master Food Preserver San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
Are you in need of a tropical vacation? Kiwi Daiquiri Jam is a simple and quick way to enjoy the delicious tropical flavors of kiwi, pineapple, and lime in a sweet and tart beautifully speckled jam.
Kiwis are available all year round so you can take a trip to the tropics anytime!
This jam is tangy and refreshing. It is simply wonderful on toast or a scone, but it also complements both hard and soft cheeses. I have sampled it with warm brie and baguette as well as a smoked Gouda. It also makes a nice glaze on a rich fish such as salmon or halibut. Jam is not just for breakfast anymore!
*Quick note… if you have nice plump juicy kiwis but you are not yet ready to make the jam, freeze whole peeled kiwis in a single layer in a freezer bag until ready to start jamming.
Let's get started…
The ingredient list is very short: kiwi, pineapple juice (fresh or canned), lime juice, Classic Ball® Pectin, rum, and sugar. You need about 5 medium sized kiwi, 8 if they look small, in order to have 2 cups of crushed kiwi.
Start by washing the kiwi under cold running water, then peel and crush with a potato masher or if using a food processor pulse to ½” pieces.*
Place crushed kiwi, pineapple juice and lime juice in a large stock pot. The large pot helps prevent the splashing of hot jam onto your arms while cooking. Whisk in pectin. Then bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil that cannot be stirred down, stir constantly. Boil hard for 1 minute, remove from heat and stir in rum and green food coloring, if using. Skim off foam if necessary.
Pour jam into clean, hot jars. Using a plastic utensil, stir the jam to remove any air bubbles.
Check that each jar has ¼” of space from the top of rim.
Clean the rim and edges with a wet paper towel.
Place lids and rings onto each jar and tighten the ring just till secure. Do not over tighten. Carefully lift jars into canner always keeping the jars level.
Process the jars in your boiling water canner or steam canner for 10 minutes, adjusting for altitude.
Remove the jars onto a platter where they can rest undisturbed for 24 hours. Do not disturb the jars while they settle as movement can dislodge the seal. They should be allowed to cool slowly in an area free of drafts.
Check the seal of each jar by depressing the lid. If there is no pop, you can move on to labeling with the name and date. If there is a pop that jar did not seal properly, and you can store in the refrigerator for up to 3 months. Store sealed jars in a cool dark space for up to 1 year. Remove rings before storing.
KIWI DAIQUIRI JAM
Makes about 4: (8 oz.) or 8: (4 oz.) jars
Atmospheric Steam Canning or Boiling Water Canning
- 2 cups crushed peeled kiwifruit (about 5 medium, 8 small)
- 2/3 cup unsweetened pineapple juice (fresh or canned)
- 1/3 cup lime juice
- 6 Tbsp Ball® RealFruit™ Classic Pectin or 1pkg. (1.75/49-57g) of regular fruit pectin
- 3 cups sugar
- 1/4 cup rum
- 3 drops green food coloring, optional (some kiwi are more yellow than green)
- 4 oz. or 8 oz. glass mason jars with lids and bands
- PREPARE atmospheric steam canner by adding water to designated line or add enough water to the boiling water canner to cover jars by 1 inch of water.
- WASH jars, lids and rings with warm soapy water and rinse well.
- HEAT jars in the atmospheric steam canner or boiling water canner while preparing the jam.
- COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
- LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band until fit is fingertip tight.
- PROCESS in an atmospheric steam or boiling water canner for 10 minutes, adjusting for altitude. After allowing to rest for 5 minutes in the canner, remove the jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Adapted from Ball® Complete Book of Home Preserving ©2012
- Author: Tami Reece, UC Master Food Preserver of San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
I like to use fresh green onions when I can, but if I am making a recipe and do not want to run to the market for green onions, dehydrated onions work great in a lot of dishes.
Get started by discarding any leaves that are bruised or past their time and cut off the tips of the greens to remove any brown parts.
Rinse onions under running water and drain. You may need to pat dry with a paper towel as you need to remove as much water as possible.
I like to dehydrate the green from the white portion of the onion. Sometimes I want to add green as a garnish without adding too much of an onion flavor.
Chop onions into 1 /2 inch pieces. For the white portions it is best to separate the rings otherwise they take a lot longer to dry.
You can use any type of dehydrator if it has a fan and a temperature control. You want to set your dehydrator at 125 degrees. During this time of year, I have my dehydrator outside on a table on my porch so it does not heat up the house. Just make sure you remove your product as soon as it is dry, so you do not start feeding the neighborhood bugs.
Green portions on one tray…….
White portions on another tray. I forgot to separate the rings of my white portions and had to do it later in the process.
Dried green onions They should feel like paper when done.
I store my green onions in half pint mason jars with plastic lids. In the white portion jar I also put a food safe desiccant packet to help with any moisture that may remain in the product. Enjoy!!